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Quick Search     Adv Search 2026 Vol. 40, No. 2 Published: 2026-02-28 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Lactic Acid Bacterial Fermentation on Flavor Formation in Model Air-Dried Sausage System CHEN Qian, DOU Qingzhe, LI Jiatong, LU Jiasheng, LI Xiang’ao, GAO Yuan, LI Huiyao, WANG Huiping DOI: 10.7506/rlyj1001-8123-20250311-068 The effect of inoculation with different lactic acid bacteria (Lactiplantibacillus plantarum, Weissella hellenica, and Latilactobacillus sakei) on flavor formation in a model air-dried sausage system was explored in this study. A model sausage system not inoculated with lactic acid bacteria served as a control. The pH, lactic acid bacterial count, and degradation of sarcoplasmic proteins in each group were measured on days 0, 2, 4, and 6 of fermentation and the contents of biogenic amines were measured on day 6. Meanwhile, changes in the flavor profile of the model sausage system before and after fermentation were analyzed by electronic nose and gas chromatography-mass spectrometry. The results showed that for all inoculated groups, the pH decreased and the lactic acid bacterial count increased gradually as the fermentation progressed. All strains showed the ability to degrade sarcoplasmic proteins, with L. plantarum being the strongest degrader. Both L. plantarum and L. sakei could inhibit histamine accumulation. There was a great difference in volatile compound contents between the inoculated and control groups: the alcohols, acids, and esters contents increased significantly in the inoculated groups compared to the control group (P < 0.05), and the L. plantarum inoculated group exhibited the highest contents of acids (57.51 μg/kg), esters (25.95 μg/kg), and alkanes (2.02 μg/kg). The above results indicated that L. plantarum can promote flavor formation in the model air-dried sausage system and has the potential to be used as starter culture. 2026 Vol. 40 (2): 1-6 [Abstract] ( 40 ) 全文 ( 35 ) 7 Effect of Resveratrol on Oxidative Stress-Induced Muscle Fiber Type Transformation in C2C12 Myotubes Based on Transcriptomics and Apoptosis Analysis ZHOU Xueyu, ZUO Huixin, LIU Yunge, GONG Benzhi, LIANG Rongrong, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, ZHU Lixian DOI: 10.7506/rlyj1001-8123-20250409-105 In this study, the effect of resveratrol (Res) on the transformation of muscle fiber types in C2C12 myotubes caused by oxidative stress induced by H2O2 was investigated. Using untreated C2C12 myotubes as the control group, C2C12 myotubes were treated with 400 μmol/L H2O2 for 24 h to form an oxidative stress model group, or treated sequentially with 10 μmol/L Res for 24 h and 400 μmol/L H2O2 for 24 h to form a Res improvement model group. To investigate the effect of Res on oxidative stress-induced muscle fiber type transformation in C2C12 myotubes, reactive oxygen species (ROS) levels, apoptosis rate, muscle fiber types (such as myosin heavy chain (MyHC) I, MyHC IIa, MyHC IIx and MyHC IIb), the mRNA and protein expression levels of apoptosis-related factors (caspase-9, caspase-3, B-cell lymphoma-2 (Bcl-2), and Bcl-2-associated X protein (Bax)) were measured, and transcriptomic analysis was also performed. The results showed that Res significantly increased mRNA expression in type I and IIa muscle fibers (P < 0.05), decreased mRNA expression in type IIx and IIb muscle fibers (P < 0.05), increased the protein expression of slow muscle fibers (P < 0.05) and decreased the expression of fast muscle fibers (P < 0.05). In addition, Res significantly reduced ROS levels and apoptosis rate (P < 0.05), and decreased the relative expression level of cleaved caspase-3 (P < 0.05), and increased Bcl-2/Bax ratio (P < 0.05). The results of transcriptomics showed that Res participated in apoptosis inhibition pathways such as mitochondrial apoptosis pathway. These results indicate that Res can inhibit oxidative stress, reduce the effect of oxidative stress on the transformation of muscle fiber types, increase the proportion of slow muscle fibers and decrease the proportion of fast muscle fibers through mitochondria-mediated apoptosis. 2026 Vol. 40 (2): 7-15 [Abstract] ( 33 ) 全文 ( 17 ) 16 Evaluation of the Spoilage Ability of the Spoilage Bacteria in Fresh Beef Sausages HAN Mengjiao, PAN Qiong, CHEN Conggui, XU Baocai, LUO Huiting, LI Peijun DOI: 10.7506/rlyj1001-8123-20250421-116 To investigate the spoilage ability of the spoilage bacteria in refrigerated fresh beef sausages, this study carried out primary screening using model systems and in situ spoilage evaluation. After selective culture, isolation and purification, 41 spoilage strains were obtained. Based on their ability to produce gas, slime and odor, as well as proteolytic and lipolytic activity, three spoilage bacteria were selected. According to 16S rDNA and phylogenetic tree analysis, they were identified as Serratia grimesii V5-2, Serratia proteamaculans V10, and Serratia liquefaciens V18, respectively. These strains and Kurthia zopfii K17-2 were inoculated separately into sterilized minced beef. Results showed that at the 8th day of storage, the total bacterial count, pH and total volatile basic nitrogen (TVB-N) content were significantly higher in the Serratia inoculated groups than in the K. zopfii K17-2 inoculated group and the non-inoculated control group (P < 0.05). Additionally, treatment with each of these Serratia strains damaged the structure of beef myofibrillar protein and resulted in the production of unpleasant odor and slime and a decline in the sensory quality of beef mince. Furthermore, the spoilage capacity of the strains, as evaluated by TVB-N yield factor, was ranked as follows: S. grimesii V5-2 > S. proteamaculans V10 > S. liquefaciens V18. The findings of this research hold significant importance for exploring the spoilage mechanism of meat-derived Serratia and for devising strategies to control the spoilage of fresh beef sausages. 2026 Vol. 40 (2): 16-23 [Abstract] ( 25 ) 全文 ( 2 )        Processing Technology 24 Effects of Different Stewing Times on the Quality of Sterilized Chicken Soup JIN Huaikang, WANG Wenwen, LIANG Shuangmin, FANG Shixie, GE Changrong, XIAO Zhichao DOI: 10.7506/rlyj1001-8123-20250319-087 The quality changes of chicken soup, made from spent laying hens, with different stewing times after high temperature sterilization at 121 ℃ were evaluated in terms of physicochemical properties, free amino acids, small molecule compounds and volatile compounds. The results showed that with increasing stewing time, the soluble solids content, thiobarbituric acid reactive substances (TBARS) value, amino nitrogen and total free amino acid contents increased; the brightness and yellowness values decreased first and then increased, while the redness value increased first and then decreased. The pH value of chicken soup was in a weakly acidic range. Chicken soup stewed for 2.0 h had the best sensory quality. By high performance liquid chromatography-tandem mass spectrometry, 156 and 122 metabolites were detected in the positive and negative ion modes, respectively, the main ones being carnosine, purine, amino acids and organic acids. A total of 55 volatile compounds were detected in chicken soup, with ketones, aldehydes and alcohols being the major ones. 2026 Vol. 40 (2): 24-32 [Abstract] ( 31 ) 全文 ( 11 ) 33 Analysis of Volatile Flavor Compounds and Quality Characteristics of Chicken Fillet Fried in Different Types of Vegetable Oils LU Changqi, GAO Ying, WEI Zhaojun, YOU Liqin DOI: 10.7506/rlyj1001-8123-20250319-082 This study aimed to evaluate the differences in quality characteristics among chicken fillets fried in different vegetable oils (sunflower, peanut, linseed, soybean and corn oil). Their odor profiles and volatile flavor compositions were determined by electronic nose and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that the overall acceptance of chicken fillets fried in peanut and soybean oil was good. Significant differences in color were found among five fried fillets (P < 0.05). The color parameters (redness, yellowness and lightness values) of chicken fillet fried in peanut oil were higher than those of chicken fillet fried in the other oils (P < 0.05), whereas there was no significant difference in water content among all groups (P > 0.05). Chicken fillets fried in peanut and corn oil had higher hardness, chicken fillet fried in linseed oil possessed higher cohesiveness, adhesiveness and chewiness, chicken fillet fried in peanut oil had smaller elasticity. Based on the electronic nose data, the overall odor profiles of chicken fillets fried in different vegetable oils could be effectively discriminated, and there were significant inter-group differences in electronic nose sensory response. A total of 45 flavor volatile compounds were detected in the five fried chicken fillet samples by HS-GC-IMS with aldehydes and alcohols being the most diverse, followed by ketones and terpenes, and esters and heterocyclic compounds being the least diverse. Relative odor activity value (ROAV) analysis identified six key volatile flavor compounds, among which hexanol, ethyl acetate, nonanal, and butyraldehyde had higher contribution to the overall flavor of fried chicken fillet. 2026 Vol. 40 (2): 33-40 [Abstract] ( 35 ) 全文 ( 12 ) 41 Effect of Different Tenderization Treatments on the Quality of Beef Jerky XU Wenxing, GAO Yuxin, ZHENG Haibo, WANG Ningqing, XU Xuan DOI: 10.7506/rlyj1001-8123-20250327-092 In order to reduce the hardness of beef jerky and to make it easier to chew, the effect of four tenderization methods, namely, needling, needling followed by malic acid treatment, needling followed by injection of sodium carbonate, and needling followed by papain treatment on the eating quality of beef jerky. The results showed that compared with the non-tenderized control group, all tenderization methods could reduce the hardness of beef jerky, with needling alone being the least effective among them. Needling + malic acid soaking was better than needling, but less effective than needling + papain treatment. The hardness of beef jerky was significantly reduced by needling + papain treatment (P < 0.05). In addition, the results of myofibril fragmentation index (MFI) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated that needling + papain treatment was effective in promoting protein degradation, and scanning electron microscopic observation showed that all tenderization treatments could enhance the breakdown of connective tissue, with needling + papain treatment being the most effective. Overall, this combined treatment can improve the texture and sensory characteristics of beef jerky more effectively than the other methods, and can therefore be used for the tenderization of beef jerky products. 2026 Vol. 40 (2): 41-47 [Abstract] ( 47 ) 全文 ( 15 ) 48 Effect of Stewing Time on Changes in Characteristics and Flavor of Old Hen Soup GUAN Haining, HE Wanmei, YANG Chang, HUA Weiming, WEI Cong, CHEN Miaoqing, LIU Dengyong, DIAO Xiaoqin DOI: 10.7506/rlyj1001-8123-20250407-100 The effects of different stewing times (1, 2, 3, 4, 5 and 6 h) on changes in the characteristics and flavor of old hen soup were analyzed. The results showed that with extending stewing time, the protein surface hydrophobicity and interfacial protein adsorption in chicken soup increased first and then decreased, and the storage (G’) and loss moduli (G”) and dynamic interfacial tension showed an overall downward trend. Chicken soup stewed for 4 h exhibited maximum viscosity and interfacial protein adsorption and was relatively stable. In addition, the flavor of chicken soup with different stewing times could be distinguished using an electronic nose combined with principal component analysis (PCA). The flavor of samples stewed for 4, 5 and 6 h was significantly different from that of samples stewed for 1, 2 and 3 h. Gas chromatographyion mobility spectrometry (GC-IMS) fingerprints showed that the major volatile flavor substances in chicken soup were aldehydes, and the highest signal intensity for volatile flavor substances was detected in chicken soup cooked for 4 h. 2026 Vol. 40 (2): 48-55 [Abstract] ( 16 ) 全文 ( 8 ) 56 Effect of Reheating on the Quality of Pre-prepared Braised Pork LI Xiangxiang, DU Jin, ZHOU Yangkaiming, ZHANG Tianyi, PENG Qiangjian, LI Zongjun DOI: 10.7506/rlyj1001-8123-20250415-115 Pre-prepared braised pork (PBP) was frozen or sterilized (at 121 ℃ for 15 min or at 108 ℃ for 20 min) and then stored at 4 ℃ or ambient temperature before reheating. The differences in moisture content, pH value, thiobarbituric acid reactive substances (TBARS) value, texture properties, microstructure, color, and myoglobin relative content among different treatment groups were determined. Sensory evaluation was also performed, and the changes in odor and taste of PBP after reheating were analyzed using an electronic nose and an electronic tongue, respectively. The results showed that with the increase in the number of heating cycles, the quality of PBP declined remarkably. Specifically, the moisture content decreased significantly (P < 0.05); the TBARS value rose significantly (P < 0.05); the hardness, cohesiveness and chewiness increased significantly (P < 0.05), while the springiness was not changed significantly (P > 0.05); the brightness value and yellowness value significantly increased, and the redness value significantly decreased (P < 0.05); the relative content of methemoglobin significantly declined, and the relative content of deoxymyoglobin significantly rose (P < 0.05). Microstructural observation indicated that the gap between muscle fibers became wider with increasing number of heating cycles and the protein gel network became looser and more irregular with the formation of pore of different sizes. Sensory evaluation revealed that reheating reduced the overall acceptability score of PBP. Principal component analysis of the electronic nose and electronic tongue data showed that the aroma and taste of braised pork changed significantly after multiple reheating cycles, being significantly affected by heating intensity and storage methods. In conclusion, properly reducing the sterilization temperature and the number of reheating cycles could be conducive to maintaining the quality of PBP. 2026 Vol. 40 (2): 56-63 [Abstract] ( 26 ) 全文 ( 15 )        Package & Storage 64 Effect of Composite Antifreeze Agents Combined with Different Packaging Methods on the Frozen Storage Quality of Nanwan Fish Balls CAO Meng, LIU Chang, WANG Ying, LU Yao, ZHOU Feng, LI Jianfang DOI: 10.7506/rlyj1001-8123-20250402-098 In order to improve the quality of frozen fish balls, a composite antifreeze agent consisting of trehalose, chitosan and epigallocatechin gallate was selected. Based on water-holding capacity, moisture content, sensory score and texture characteristics, the formulation was optimized by the combined use of one-factor-at-a-time method and response surface methodology. Furthermore, with conventional fish balls packaged in ziplock bags serving as the control group, the effect of different packaging methods (ziplock bags, vacuum, vacuum aluminum foil with one-sided coating, and vacuum aluminum foil packaging) on the quality of fish balls added with the optimized cryoprotectant during frozen storage (–18 ℃) was investigated. The results showed that the optimum formulation consisted of 0.38% chitosan, 0.04% epigallocatechin gallate and 0.33% trehalose. Fish balls added with the composite antifreeze agent vacuum packaged in aluminum foil had higher elasticity than did the other groups, the chewiness was moderate, and the water-holding capacity, thaw loss percentage, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, pH and sensory score were 68.13%, 8.55%, 0.59 mg/kg, 6.10 mg/100 g, 6.73, and 86 out of 100 points, respectively, collectively indicating better quality. In conclusion, the composite antifreeze agent combined with vacuum aluminum foil packaging can effectively delay the quality deterioration of fish balls during frozen storage. 2026 Vol. 40 (2): 64-72 [Abstract] ( 35 ) 全文 ( 4 )        Analysis & Detection 73 Predicting Nutritional Components of Chicken Sausage Using Principal Component Analysis and Partial Least Squares Regression DING Shuxian, ZHANG Xinyu, CAI Mengran, ZHOU Hui, XU Baocai, WANG Zhaoming DOI: 10.7506/rlyj1001-8123-20250407-101 Near-infrared (NIR) spectroscopy combined with chemometrics was used to predict the moisture, fat and protein contents of chicken sausage. The NIR spectra of 120 chicken sausages were collected in the wavenumber range of 4 000–10 000 cm-1. Savitzky-Golay (SG) smoothing was used for dimensionality reduction to eliminate spectral noise, removing six abnormal samples. Finally, the NIR spectra of the remaining 114 chicken sausages were used for modeling. The samples were divided into two sets at a ratio of 7:3. In total, 80 samples were randomly assigned into the calibration set, and the other 34 samples were served as the prediction set. After dimensionality reduction by principal component analysis (PCA), partial least squares regression (PLSR) was used to establish quantitative prediction models for the moisture, fat and protein contents of chicken sausage. The results showed that the coefficient of determination of prediction, root mean square error of prediction and ratio of prediction to deviation of the prediction models were 0.914, 0.673 and 2.468 for the moisture content, 0.929, 0.068 and 2.699 for the fat content, and 0.873, 0.504 and 2.048 for the protein content, respectively. Therefore, the combination of NIR spectroscopy with PCA and PLSR has good predictive ability and enables rapid and nondestructive detection of the major nutrients in chicken sausage. 2026 Vol. 40 (2): 73-78 [Abstract] ( 35 ) 全文 ( 1 )        Reviews 79 Research Progress on Meat Preservation Technologies Based on Quality Assurance SUN Yuanlong, LIU Huanhuan, LI Xiaoze, YUE Ziyi, LI Fangfei, XIA Xiufang DOI: 10.7506/rlyj1001-8123-20250402-097 Meat and meat products are highly susceptible to spoilage during production, processing, storage, and transportation. This is mainly attributed to protein oxidation and lipid oxidation caused by microbial growth and changes in enzyme activity, which in turn leads to deterioration in quality. In order to inhibit the spoilage of meat products, maintain their quality, and extend their shelf life, researchers have conducted extensive research into meat preservation. Traditional preservation techniques (including refrigeration, freezing and vacuum packaging) can extend the shelf life to a certain extent, but they still have shortcomings. With advances in technology and consumers’ increasing demands for meat quality, new preservation technologies such as modified atmosphere packaging, edible coatings, cold plasma treatment, and electrostatic spraying have emerged one after another. This paper systematically analyzes the causes of meat spoilage and deterioration, summarizes the current status and development trends of traditional and new preservation technologies, and discusses the current challenges and future directions of meat preservation, providing a theoretical basis for ensuring the quality of meat and meat products. 2026 Vol. 40 (2): 79-90 [Abstract] ( 47 ) 全文 ( 11 ) 91 Research Progress on the High-Density Cultivation of Lactic Acid Bacteria Based on Modern Fermentation Technology ZHAO Shichang, ZHENG Yangyi, WANG Yi, CUI Wenming, BAI Xueyuan, ZHAO Gaiming, WANG Chuang, ZHU Chaozhi DOI: 10.7506/rlyj1001-8123-20250331-094 As industrially important microorganisms with probiotic functions, lactic acid bacteria play an irreplaceable role in food fermentation and intestinal health regulation, etc. High-density cultivation, which can precisely control the fermentation conditions, significantly increase the cell density and production efficiency, has become a core direction in fermentation research. This paper focuses on the optimization of strategies for high-density cultivation of lactic acid bacteria driven by modern fermentation technology, and systematically reviews the intelligent control methods for medium formulation, cultivation conditions, and the fed-batch strategies. To break through the limitations of traditional fermentation, artificial intelligence technologies such as machine learning (ML) and artificial neural network (ANN) as well as advanced online sensing devices have been introduced, significantly improving the optimization efficiency. This has positive significance for promoting the intelligent and industrial application of high-density cultivation of lactic acid bacteria. Finally, we discuss future research directions, aiming to further deepen the theoretical foundation of modern fermentation technology for lactic acid bacteria. 2026 Vol. 40 (2): 91-98 [Abstract] ( 28 ) 全文 ( 3 )

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